Spiced Roast Partridge with Honeyed Pears

A seasonal dish with warming spices.

Ingredients


  • 1 partridge
  • 20 g ras-al-hanout (mix of cinnamon, ginger, cumin, pepper, nutmeg)
  • extra-virgin olive oil
  • 10 g dried apricots
  • 1 lemon
  • 10g raisins
  • 2 tblsp chopped parsley
  • 2 tblsp chopped coriander
  • 50 g toasted almonds
  • 1 jar of honey
  • 1 pear
  • little amount of unsalted butter
  • orange blossom water

Method

  1. Preheat your oven to 200°C.
  2. Remove the backbone from the partridge and flatten them out. Moisten the entire bird with a little olive oil followed by the ras-al-hanout.
  3. Leave for at least an hour to absorb.
  4. Seal the partridges on a grill pan for about 2/3 minutes per side.
  5. Season with salt and black pepper and place in the oven for around 15 minutes. When the juices run clear from the thigh, the bird is cooked.
  6. During this time, soak the raisins and apricots together in tepid water.
  7. Squeeze the juice of half a lemon and mc this with 6 tbs of olive oil.
  8. Season this, then chop the fruits and add them together with the parsley and coriander.
  9. Peel the pear and quarter it: melt a little butter in the pan and add the honey to this.
  10. Cook the pears over a low heat in this turning frequently until they caramelise.
  11. At this point douse them with orange blossom water and allow to infuse.
  12. When the partridge in ready, remove from the oven. Drain any roasting juices and sieve these into the fruit dressing.
  13. Arrange the partridge on a plate spoon the olive oil dressing over the top and sprinkle with toasted almonds. Garnish with the honeyed pears.




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